Sunday, January 25, 2009

Cassava Suman

I have always loved cassava, be it suman, or bibingka style, or pichi-pichi, or nilupak. (My father once added some grated cassava to his muffins topped with grated cheese, which we referred to as "cheesecake," and I loved the effect!). Recently with all the grated cassava overload, after having been requested to prepare the pichi-pichi, I thought I'd make some cassava suman as well to bring to another Pinay gathering hosted by my friend Cecilia. Who would have thought a child would teach me how to make them? Not the child in the photo (whose name is Jessica), though, but a child blogger, Veggie Kid. The recipe and method was very simple, as long as you have all the ingredients, which I got from the Asian store. The only thing I changed was the cooking time. Instead of the 1 hour, I thought I would check after 20 minutes, and they were done!Ingredients:1-16 oz. frozen grated cassava, thawed (about 2 cups)1 cup shredded coconut1/2- 3/4 cup sugar (I used the half cup then measured the sugar heaping)

Instructions:

I prepared my own grated yucca/cassava using my food processor. If you have pre-grated ones from the Asian store, you are lucky!

Prepare the steamer (I used boiling water canner with the rack, on which I placed a rounded cake cooling rack, then added about 2 inches of water and started boiling it).

Mix the ingredients, scoop out about 2 tbsp each and lay on the banana leaves for wrapping. Proceed as depicted in the slide show.

Place in bamboo steamer seam side and folds down. Cover and place in the steamer if ready (as in water is boiling)

Steam for 20 minutes or until done.

When I first tasted it, still piping hot, I thought the banana leaves' flavor was so overwhelming. But when it has cooled down some, and my friends (and the kids as well) had a taste of it, plain or with sugar, they all liked it! I did not have seconds, though, because there was not enough for seconds for anyone. Haha! Gone in a flash! Thanks a lot, Veggie Kid!

UPDATE - 02-12-09A promisingly yummier variation was made by mrsRusty.

I love suman and have always wanted to learn how to make it! If VeggieKid can do this, so can I. I'm need one of those boiling water canners - I've been putting my bamboo steamer on top of a wok which works fine but your method looks way better!

I made cassava suman before with the recipe of one of my co-worker before but I remembered she added sweet rice flour (Mochico) to make it chewybut yours it looks easy and simple ,I will try this too.It's been awhile na hindi na ako nakagawa nito..plus I lost the recipe.And the last time na nakagawa akong suman was 2 years ago pa at made with sweet rice pa.

Baking

Cooking

Canning

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About Me

Filipina wife to an American. Worked prior as an MD, now as an RN.This foodblog is a chronicle of my adaptations in the kitchen to reach a compromise between my adventurous taste buds and my fussy-eater husband's. It also serves as a teaching tool to fellow Fil-Am newbie wives and hopefully will serve as reference that my children (and their would-be spouses) can always look back to in the future.If you get to a post that seems incomplete, click on the title to see the whole post.
DISCLAIMER: MK is not a culinary expert nor a nutritionist. Naghanap lang ako ng magagawa para wag mabuwang...